Saucy Instant Pot Shredded Beef Brisket

If you’re craving a meal that’s a tiny bit indulgent but doesn’t require planning your entire day around it, this is the recipe. This Saucy Instant Pot Shredded Beef Brisket delivers all the deep, slow-braised flavor you want from a classic brisket—except it’s done in the Instant Pot, not after an 8-hour wait. The beef turns melt-in-your-mouth tender, the sauce is rich and savory with just enough brightness, and the whole thing feels equally at home at a dinner party or a cozy night in. It’s hearty, impressive, and surprisingly low-effort!

Shredded roast beef topped with orange sauce and chopped chives is served on a white plate with a fork and knife, next to a striped napkin, a drink, and a gravy boat.

Friends, I am not being dramatic when I say this is one of the best meals I’ve had in my life. This life-changing saucy shredded brisket is rich, deeply savory, perfectly tender, and finished with a silky, blended sauce that tastes like it came straight out of a very expensive restaurant kitchen. Except…it didn’t. It came from your Instant Pot.

You get all the slow-braised, fall-apart goodness without waiting 8 or more hours. Serve as desired, but I love serving it over truffle mashed potatoes with a side of broccoli, but honestly, it’s going to be amazing no matter what you choose.

Overhead view of raw beef on a plate, sliced carrots, a knife on a cutting board, bowls of chopped herbs and spices, garlic, onion, lime halves, tomato paste, olive oil, and a jar of broth on a dark surface. — *To make this, you’ll need beef brisket, avocado oil, carrots, onion, garlic, smoked paprika, dried thyme, salt, pepper, tomato paste, Worcestershire sauce, beef broth, lime, and chives.*

A hand uses tongs to sear a seasoned beef roast in a large white Dutch oven. Surrounding the pot are bowls of tomato paste, spices, and a cutting board with sliced carrots and garlic. — *To make this, you’ll need beef brisket, avocado oil, carrots, onion, garlic, smoked paprika, dried thyme, salt, pepper, tomato paste, Worcestershire sauce, beef broth, lime, and chives.*

What You Need to Make These Crunchy Chuck Roast Baked Tacos

Beef Brisket: Brisket is rich, flavorful, and made for slow cooking, which is exactly why it gets so unbelievably tender in the Instant Pot.
Avocado Oil: I like using avocado oil here because it can handle the high heat needed to get a really good sear on the brisket without smoking.
Carrots: These add a subtle natural sweetness and help build depth in the sauce as everything cooks down together.
Yellow Onion: Once sautéed, it melts right into the sauce and makes everything taste more developed.
Garlic: Sliced garlic brings bold flavor without overpowering. It softens as it cooks and blends into the sauce.
Smoked Paprika: This adds a gentle smokiness that gives the brisket that slow-braised, almost restaurant-style vibe.

A pot of simmering stew with chopped vegetables and tomato paste, as a jar of broth is being poured in; ingredients and herbs are arranged on the counter nearby. — *Add the smoked paprika, dried thyme, ground black pepper, kosher salt, tomato paste, Worcestershire sauce, and beef broth. Stir well to combine everything, then let the mixture cook for 3–4 minutes.*

Dried Thyme: Earthy and aromatic, thyme balances the richness of the beef and rounds out the sauce.
Black Pepper & Kosher Salt: Simple but essential. These season the meat and bring all the flavors together.
Tomato Paste: A small amount goes a long way here. It adds richness, depth, and that slightly concentrated savory flavor to the sauce.
Worcestershire Sauce: This is your secret umami booster.
Beef Broth: Keeps everything juicy and helps create that saucy, blendable base at the end.
Fresh Lime Juice: This is key. The lime cuts through the richness and brightens the entire dish right at the end.
Fresh Chives (for garnish): Totally optional, but they add a mild oniony bite and a pop of color that makes the dish feel finished.

A large piece of seasoned beef brisket cooking in a red broth with chopped vegetables inside an Instant Pot, surrounded by a towel, lime, cilantro, and a wooden board. — *Carefully transfer the vegetable and broth mixture to the Instant Pot. Add the seared brisket pieces back in, nestling them into the liquid. Squeeze the lime juice evenly over the top.*

How to Make This Saucy Instant Pot Shredded Beef Brisket

To make this saucy shredded brisket, start by seasoning the meat. Generously rub the brisket pieces all over with kosher salt and black pepper, making sure each piece is well coated. Set aside.

Next, heat the avocado oil in a large pot over high heat. Once the oil is very hot, add the brisket pieces fat side down. Let them sear undisturbed for 5–6 minutes, until a deep golden crust forms. Flip the brisket and sear the other side for another 5 minutes, again leaving it undisturbed. Once both sides are well seared, remove the brisket from the pot and set it aside.

Lower the heat to medium and add the diced carrots, onion, and sliced garlic to the same pot. Sauté for about 4 minutes, stirring occasionally, until the vegetables begin to soften and smell fragrant. Add the smoked paprika, dried thyme, ground black pepper, kosher salt, tomato paste, Worcestershire sauce, and beef broth. Stir well to combine everything, then let the mixture cook for 3–4 minutes.

A bowl with mashed potatoes, shredded beef, and steamed broccoli; brown gravy is being poured over the beef. A knife and fork are beside the bowl, with chopped chives and a glass of white wine nearby.

Carefully transfer the vegetable and broth mixture to the Instant Pot. Add the seared brisket pieces back in, nestling them into the liquid. Squeeze the lime juice evenly over the top. Secure the lid, set the Instant Pot to high pressure, and cook for 1 hour and 40 minutes.

Once the cooking time is complete, perform a quick release. Remove the brisket and shred it as desired. Take the remaining liquid and blend it until smooth using an immersion blender or a regular blender. Serve the shredded brisket with the blended sauce poured over the top, garnish with chopped chives, and enjoy.

Frequently Asked Questions

Can I do all the cooking in the Instant Pot?

Yes, you can use the sauté function on the Instant Pot for everything. That said, I prefer using a large pot for searing because you get a better crust on the meat and more room to work, then transfer everything to the Instant Pot.

Do I need to cut the brisket into pieces?

Yes. Cutting it into 2–3 pieces helps it sear more evenly and cook more consistently in the Instant Pot.

Why do we blend the sauce at the end?

Blending the cooking liquid is what turns it into that rich, silky sauce.

What should I serve this with?

Mashed potatoes, polenta, pasta, rice, or simple roasted vegetables all work great. It’s very versatile.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.